Step 1

Step 2

Step 3

Put pumpkin in a large bowl and add cumin, cinnamon, oil and 1 tablespoon maple syrup and toss to coat.

Step 4

Arrange in a single layer in prepared pan and roast for 20 minutes.

Step 5

Add eschalot and sage to pan and roast for a further 10 to 15 minutes.

Step 6

Put hazelnuts in a small-stick frying pan and over a medium heat, cook, stirring for 4 to 5 minutes or until toasted and then add remaining maple syrup and cook, stirring, for 2 minutes or until nuts are golden.

Step 7

Transfer pumpkin mixture to a serving platter and sprinkle over hazelnuts and craisins and serve.